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Add the room temperature Nutella spread and the confectioners' sugar to a medium-size bowl. Prepare a hand-mixer with the whisk attachment. You may also use a stand mixer if preferred. Measure out 1 cup of heavy whipping cream into a liquid measuring cup. Pour off about 4-6 tablespoons from the measured cream into the bowl with the Nutella and sugar. Set aside the remaining cream.
Whip the Nutella, sugar and heavy cream until completely combined, scraping down the bowl as needed. Whip another minute to further aerate the mixture.
Add the remaining heavy cream. Whip on low speed and then gradually move up to medium as the mixture begins to thicken. Once mixture is quite thick and the whisk is beginning to leave defined "tracks" in the whipped cream, it's time to start checking if it's done. Just periodically stop your mixer and lift the whisk to test for medium to stiff peaks. Stop when the mixture has reached medium peaks (a stiff peak that flops over at the very top) or stiff peaks (peaks that stand straight up). Don't overbeat. It's sometimes easiest to whip by hand the last few minutes!
Serve immediately or store in the fridge until ready to serve. Whip briefly with a whisk to revitalize the texture as needed.